Recent developments in double emulsions for food applications.

Citation:

Nissim Garti and Benichou, Axel. . 2004. “Recent Developments In Double Emulsions For Food Applications.”. Food Science And Technology (New York, Ny, United States), 132, Food Emulsions (4th Edition), Pp. 353–412.

Abstract:

A review describes new emerging improvements involving the stability and the control issues of double emulsions, discusses mechanistic considerations, and evaluates alternative ways to deal with the double emulsion concerns related to food applications. [on SciFinder(R)]
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Last updated on 05/27/2020